Steamed Pork Matcha Bao Buns

Steamed Pork Matcha Bao Buns

A fluffy, homemade, matcha-infused bao bun encapsulates juicy, flavorful pork in this delicious Jade Leaf recipe! Baos, also known as steamed buns or baozi (包子) are a type of fluffy, filled bun made...

INGREDIENTS FOR STEAMED PORK MATCHA BAO BUNS

Here’s everything you’ll need to make these delicious buns:


BAO BUN INGREDIENTS:

PORK FILLING INGREDIENTS:

  • Ground pork
  • Spring onions
  • Freshly grated ginger
  • Garlic
  • Soy sauce
  • Sesame oil
  • Mirin
  • White pepper
  • Toppings: spring onions, black sesame seeds

 

TOOLS FOR MAKING STEAMED PORK MATCHA BAO BUNS:

  • Mixing bowls
  • Measuring cups
  • Rolling pin
  • Bamboo steamer

 


HOW TO MAKE STEAMED PORK MATCHA BAO BUNS


STEP ONE: MAKE THE FILLING


In a mixing bowl, combine all the filling ingredients and combine using a rubber spatula or your hands. Cover the bowl with plastic wrap and refrigerate until your dough is ready.


STEP TWO: MAKE THE BUN DOUGH 

 

In a large bowl, whisk together matcha, flour, yeast, sugar, baking powder, salt, and water. Combine all ingredients until the mixture forms a dough. Knead the dough using your hands or a stand mixer, until the dough becomes soft and smooth. Form the dough into a ball and return to the bowl. Cover the bowl with cling wrap and allow to rise at room temperature for one hour, or until the dough doubles in size. Once the dough has risen, knead it to remove any air bubbles.


STEP THREE: ROLL THE DOUGH

 

Transfer the dough to a floured surface and roll out into a log. Divide the dough into 15 even pieces, then roll the pieces into balls. Flatten each ball and roll into a 3-inch circle using a rolling pin.


STEP FOUR: FOLD THE BUNS

 

Add about one tablespoon of filling in the the center of the dough. Bring up the edges of the dough so that it surrounds the filing. Seal the bun by pleating the edges together with your fingers. Place folded buns on a tray and cover them with a towel so they can rise for another 20 minutes. 


STEP FIVE: STEAM THE BUNS

 

Using a bamboo steamer, steam the buns for about 15-20 minutes, until the filling inside is fully cooked. Alternatively, if you do not have a bamboo steamer, pan fry the buns by cooking them in a skillet with oil until crispy, then adding one cup of water, covering the pan, and steaming the buns for about 10 minutes. 


STEP SIX: SERVE AND ENJOY!

 

Serve steamed pork matcha bao buns with a spicy chili garlic sauce, sriracha, or vinegar dipping sauce and garnish with black sesame seeds and spring onions. Enjoy!


STEAMED PORK MATCHA BAO BUNS

INGREDIENTS:

FILLING

  • ½ pound ground pork
  • ¼ cup spring onions, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 5 cloves of garlic, finely minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon mirin
  • 1 teaspoon white pepper

DOUGH

  • 2 tablespoons Jade Leaf Culinary Grade Matcha, sifted
  • 2 cups all purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon granulated sugar
  • 1 teaspoon baking powder
  • ¾ cup water

 

DIRECTIONS:

  1. In a mixing bowl, combine all the filling ingredients: ground pork, spring onions, ginger, garlic, soy sauce, sesame oil, mirin, and white pepper. Combine ingredients using a rubber spatula or your hands. Cover the bowl with plastic wrap and refrigerate until your dough is ready.
  2. In a large bowl, whisk together matcha, flour, yeast, sugar, baking powder, salt, and water. Combine all ingredients until the mixture forms a dough. If the dough seems dry, add more water tablespoon by tablespoon.Knead the dough using your hands or a stand mixer, until the dough becomes soft and smooth. Form the dough into a ball and return to the bowl. Cover the bowl with cling wrap and allow to rise at room temperature for one hour, or until the dough doubles in size. Once the dough has risen, knead it to remove any air bubbles.
  3. Transfer the dough to a floured surface and roll out into a log. Divide the dough into 15 even pieces, then roll the pieces into balls. Flatten each ball and roll into a 3-inch circle using a rolling pin. Add about one tablespoon of filling in the the center of the dough. Bring up the edges of the dough so that it surrounds the filing. Seal the bun by pleating the edges together with your fingers. Place folded buns on a tray and cover them with a clean dish towel so they can rise for another 20 minutes.
  4. Using a bamboo steamer, steam the buns for about 15-20 minutes, until the filling inside is fully cooked. Alternatively, if you do not have a bamboo steamer, pan fry the buns by cooking them in a skillet with oil until crispy, then adding one cup of water, covering the pan, and steaming the buns for about 10 minutes.
  5. Serve steamed pork matcha bao buns with a spicy chili garlic sauce, sriracha, or vinegar dipping sauce and garnish with black sesame seeds and spring onions. Enjoy!


Back to blog
  • Strawberry Oat Milk Matcha Latte

    Strawberry Oat Milk Matcha Latte

    Easily craft your own Strawberry Oat Matcha Latte at home using Jade Leaf Ceremonial Matcha, enjoy café-quality taste without the cost or hassle 🍓 

    Strawberry Oat Milk Matcha Latte

    Easily craft your own Strawberry Oat Matcha Latte at home using Jade Leaf Ceremonial Matcha, enjoy café-quality taste without the cost or hassle 🍓 

  • Shamrock Matcha Cookies

    Shamrock Matcha Cookies

    ☘️ Celebrate St. Patrick’s Day with these delightful cookies! Not too sweet, with a satisfying crunch, and boosted with  Jade Leaf Culinary Matcha for a flavorful twist! 

    Shamrock Matcha Cookies

    ☘️ Celebrate St. Patrick’s Day with these delightful cookies! Not too sweet, with a satisfying crunch, and boosted with  Jade Leaf Culinary Matcha for a flavorful twist! 

  • Iced Lavender Cream Oatmilk Matcha Latte

    Iced Lavender Cream Oatmilk Matcha Latte

    Deliciously balanced floral notes and subtle sweetness with a sprinkle of elegance.

    Iced Lavender Cream Oatmilk Matcha Latte

    Deliciously balanced floral notes and subtle sweetness with a sprinkle of elegance.

1 of 3